Any good cocktail suggestions with Swedish Punsch? I'm kinda going crazy over Waldorfs right now, but would like to try a couple new ones. Also made a couple Bohannons (from Deep Ellum's Casey Keenan).
By mrgrotto
on Mar 9, 2009 03:00 PM
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Where are you finding Swedish Punsch in the Boston area? Or did you make your own? I developed a cocktail with Batavia Arrack, loosely based on a reinterpretation of the punsch recipe on the bottle (which I picked up at Brix):
Dread Swede
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2 oz Batavia Arrack
3/4 oz Pimento Dram
1/2 oz fresh lemon juice
1/2 oz Maraschino liqueur
Shake, strain, etc.
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Made my own. Max Toste from Deep Ellum's recipe was in Imbibe an issue ago. Batavia Arrack, cardamom, nutmeg, simple syrup and lemon juice.
Dread Swede sounds pretty dang tasty. Are you using the St. Elizabeth Allspice Dram? Or are you making it yourself?
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My own for now; I made about two liters following the recipe below just before they released the St. Elizabeth stuff -- I've been trying hard to work my way through it to justify buying a bottle... Soon... (said with a bit of a slur)
http://www.cocktailchronicles.com/200...
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I tried a version of this w/ Rhum Agricole subbed for the Batavia (which I don't have), St. James Ambre, and lime instead of lemon. Honestly, i didn't love it.
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Not saying that you should or should not love my drink--taste is certainly a very personal thing--but what tried is totally different. The drink has a relatively large amount of Marachino, I find nicely tempers the Batavia Arrack flavor (somewhat smoky with an almost sour note--and far afield from the Agricoles I've tried to date). So I'm sorry to hear that you wasted some of your rum with this modified version, but you might want to play with it again if you get your hands on some Arrack. I suspect that your drink was heavily overwhelmed by the Maraschino?
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Where can you find batavia arrack in the boston area?
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Oh! I'd love to tell you but every time I do something like that, the ChowPolice reprimand me for self-promoting.
The name of the distributor is Ideal and I'm pretty sure they sell by the bottle so any liquor store should be willing to special order you some.
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Well, I'm 99.9% sure that I know which store you're at, so presumably if you're getting dinged by the Po-Po for saying that part then I already know the answer ;)
If that's not the case, I'll just pester people to see if they can order for me.
Danke
BTW, speaking of that hypothetical liquor store I saw the last time that I was in that the Bitter Truth lineup was there. Between that & the Boston Shaker stocking them, I'm *so* glad I had them shipped in from germany just a few months ago :)
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Ha! I was totally freaking about the Bitter Truth order getting nabbed by Customs! At the... ahem... hypothetical liquor store.
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Straying further and further OT, but when BT shipped to me, the customs label was filled out as being "flavor concentrates". Technically true, and likely to keep the federales at bay I figure :)
Straying a little less OT, how does one pronounce "batavia arack" anyways, one of those things I've only ever seen in print. I've been saying it "bah-tay-vee-yah ah-rack"
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Well, technically, since bitters of this sort aren't potable, it's perfectly legal to ship them to MA, but try to explain that to your mail carrier and her/his bosses. That being said, BT were careful enough to suggest not putting the name of the hypothetical store on the label which could arouse suspicion. I agreed wholeheartedly and was more than a bit relieved when the packages arrived unfettered.
Regarding the arrack (note the extra letters compared to the Middle Eastern "arak"), that's how I pronounce it as well, but I'm sure we'll both be corrected at some point. Let me know if you get it first.
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BTW, that does seem to be how you say it - at least that's how they were saying it this weekend at ESK and I figure if they're getting it wrong then it's okay for me to get it wrong too ;)
I popped in the hypothetical liquor store the other night and located it - i wasn't really in a position to purchase it at the time (was in the middle of bar hopping and didn't want to lug a bottle of booze with me) but now I know where to look :)
Now, if the hypothetical store also carried falernum, i'd be a happy man :)
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For some reason I decided to revisit the Dread Swede this evening, and since my homemade pimento dram is long gone, I used St. Elizabeth. A bit overwhelming, to say the least--my homemade stuff was rather weak in comparison--so I reformulated the drink as below. I think this is both a much more balanced and much tastier drink than my original version:
Dread Swede v2
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2 oz Batavia Arrack
1/2 oz maraschino liqueur
1/4 oz pimento dram
1/4 oz grenadine
3/4 oz lemon juice
2d falernum bitters
I shook and strained but I think it would stand up well to being served on the rocks. This drink has a lot of flavor.
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Per Yarm's suggestion on his blog, found Kronan's Swedish punsch at Mall Discount Liquors in Cambridge (Boston area). Less lemony and more pronounced caramel/ rum than some of the house versions available around town, like a cross between Malmsey madeira and Faretti biscotti liqueur. Hopefully will become more widely available.
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Ah, wish you'd posted that earlier. I was in the area yesterday and visited a few stores looking for it and some other things. I'll grab it next time I'm over there...
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might want to call ahead to make sure they still have it (they said the bottle i bought was the last one, but didn't say whether more would be coming in soon)
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Todd Maul at Clio (Boston) makes a Swedish punsch that is quite close to the Kronan bottled version, worth a visit (plus the bar has been recently remodeled, as you may know, giving the room a much more open feel, with an expanded bar menu as well (try the pork belly buns, or the fried chicken nuggets). If you get a chance, try the Dwight St Book Club (demerara rum, Pedro ximinez, Antica, burnt cinnamon syrup, port paint)
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Forget the punsch... Pork belly buns?!? I'm there.
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Pork belly buns. Sounds like a contradiction -- is it the underside or the backside? ;)
I'm still back at "burnt cinnamon syrup." So is that burn cinnamon infused into simple syrup or cinnamon infused into burnt sugar syrup? It'd guess the former but the latter sounds more appealing. I *do* need to get to Clio again. I haven't been during Todd's reign.
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Funny that you're guessing the latter. I would think the former -- "burnt sugar syrup" == caramel syrup, infused with cinnamon. I guess a visit to Clio is in order to settle this and try some pork buns.
(Are they anything like Momofuku's version? I was actually hoping to make these today for the Superbowl but plans didn't quite come together. http://momofukufor2.com/2010/01/momof...)
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haven't tried Momofuku's but Clio's are similar to the ones in your picture-- and chef Oringer has always put out fantastic pork belly (drifting off topic here, but I think Shangri-La in Watertown, Shanghai Gate in Allston and Myers & Chang in the South End also have versions of this)
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The Hesitation at Deep Ellum was pretty good to my tastebuds - equal parts Swedish Punsch & Rye.
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Ha! I literally just had that two nights ago. Figures...
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